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Blended Masala
The genesis of the concept of blended spices can be traced to the Garam Masala – the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom, that impart flavour and aroma to gourmet Indian cuisine.
Ground Spices
Ground spices are whole spices ground up to a powder. This can be either a mix of spices ground together to form a complex spice powder (like Garam Masala), or ground up singly (like Turmeric, etc.) with such powders being used either singly or in combination with other ground spices.
Papad & Snacks
A papadum is a thin, crisp, disc-shaped food from the Indian subcontinent; typically based on a seasoned dough usually made from peeled black gram flour (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, tapioca, or potato can be used.
Rice & Grains
White rice is milled rice that has had its husk, bran, and germ removed. This alters the flavor, texture and appearance of the rice and helps prevent spoilage and extend its storage life. After milling, the rice is polished, resulting in a seed with a bright, white, shiny appearance.
Whole Spices
The aroma of whole spice is not released until you grind it at home, so you are assured of fresh taste every time. Whole spices are generally less expensive than ground spices and can be ground with a mortar and pestle or a small hand grinder or grater.